When I studied writing and journalism at Northwestern, our focus was specialized reporting and my specific beat was health and science writing. It was my duty to find new stories, provide insight, commentary and report the facts, as it related to health and science in Chicago. The stories that I enjoyed reporting on were those surrounding culinary medicine, food, and women’s health issues. I remember reporting on S.A.D., seasonal affective disorder, and how it affects many during winter months. Once fall approaches, winter soon follows so take the time to ensure that you’re eating well and your spirits are lifted.
In Houston, we don’t experience much change in seasons, but I remember “feeling” the change in seasons from my mom’s cooking and home decor. Whether it was 97 degrees in October or we were blessed with a cool front, our meals and home decorations reflected the season, even if the weather didn’t cooperate. This stir fry isn’t particularly a signature Fall dish, but there’s something healing about a warm flavorful dinner.
Chicken and Vegetable Stir Fry
3 baked chicken breasts, chopped or shredded
1/2 medium white onion chopped
8 oz. organic mushrooms, chopped
8 oz. organic baby broccoli, chopped (or another green crunchy vegetable)
2 ear of corns, with ears removed
2 cloves of garlic, minced
2 Tbsp. light/no-sodium soy sauce
1 Tbsp. dark sesame oil
1/2 Tbsp. sugar
1 Tbsp. corn starch
3 Tbsp. olive oil
1 cup vegetable broth
salt and red chili flakes, to taste
sesame seed garnish, if you like
Chop and prepare vegetables. In a separate small bowl, stir broth, soy sauce, sesame oil, sugar, corn starch, salt and red chili flakes. Combine chopped baked chicken, chopped vegetables, garlic, and sauce into a wok over medium heat. Pour olive oil and stir. If you don’t have a wok, use a large saucepan. Stir thoroughly, 10-15 minutes. Serve over brown rice.